(BlackDoctor.org) — It doesn’t get much more savory, delicious — and chock full of wholesome vegetables — than this! Flavor and nutrients mingle together for an incredible taste you won’t forget.
Prep Time: 15 minutes
Cook Time: 32 minutes
Servings: 4
Ingredients
2 tablespoons plus 1 teaspoon olive oil
1 red onion, roughly chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 tablespoon fresh thyme (about 4 sprigs), chopped
1 28-ounce can chopped tomatoes
1 cup green olives, pitted
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, shelled and cleaned
1/4 cup fresh mint, chopped
1/4 cup sliced almonds, toasted
Directions
1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
3. Spoon onto plates. Garnish with mint and almonds; serve.
Nutrional Information
Nutrition facts per serving:
Calories: 398
Total Fat: (g)19
Saturated Fat: (g)3
Carbohydrate: (g)32
Fiber: (g)10
Protein: (g)30
By subscribing, you consent to receive emails from BlackDoctor.com. You may unsubscribe at any time. Privacy Policy & Terms of Service.
